Effect of Probiotic Fermentation on Antinutrients and the Invitro digestibilities of Starch and Protein of Pearl Millet Based Food Mixture
DOI:
https://doi.org/10.21921/jas.v3i4.6706Abstract
The consumers over whelming interest for functional foods, including probiotics have resulted in attempts to develop an indigenously developed food mixture containing pearl millet, chickpea, skim milk powder and tomato pulp (2:1:1:1 w/w). The mixture was autoclaved, cooled and fermented with a probiotic Lactobacillus acidophilus-R at 37o C for 24 h. Both the antinutrients i.e. phytic acid and polyphenols were reduced significantly after autoclaving as well as fermentation whereas in vitro digestibility of starch and protein was significantly (P< 0.05) improved. A significant negative relationship was obtained between the content of antinutrients and digestibilities.
References
Akeson, W. F. and Stahmann, M. A. (1964). A pepsin pancreatin digest index of protein quality evaluation. J. Nutri. 83: 257-259.
Bernfeld, P. (1962). In Comparative Biochemistry (Florkin. M. and Mason. H. W. eds). Academic press. New York vol. III. Pp.355.
Ekfenyong, T. E. (1985). Effect of cooking on polyphenolic content of some Nigerian Legumes and Cereals. Nur. Rep. Int. 31: 561-565.
Goyal, R. and Khetarpaul, N. (1993). Changes in the contents of phytic acid and polyphenols of fermented rice-defatted Soyflour blends. J. Dairying Food Home Sci. 14: 17-24.
Ganguli, S., Kumar, S., Singh, A. K. and Sabikhi, L. (2014). Effect of fermentation by probiotic Lactobacillus acidophilus NCDC 13 on nutritional profile of a dairy cereal based composite substrate. J. Food Nutr. Disor. (http://dx.doi.org/10.4172/2324-9323.S1-002).
Haug, W. and Lantzch, H. J. (1983). Sensitive method for the rapid determination of phytate in cereals and cereal products. J. Sci. Food Agric. 34: 1423-1426.
Khetarpaul, N and Chauhan, B. M. (1990). Effect of germination and pure culture fermentation on phytic acid and polyphenols content of pearl millet. J. Food Sci. 55: 1180-1182.
Knuckles. B.E., Kuzmickly, D. D. and Betschart, A. A. (1985). Effect of phytate and partially hydreolysed phytate on in vitro protein digestibility. J. Food Sci. 50: 1080-1082.
Lopez, Y., Gordon, D. T. and Fields, M. L. (1983). Release of phosphorus from phytate by natural lactic acid fermentation. J. Food Sci. 48: 953-954.
Panse, Y. G. and Sukhatme, P. V. (1961). Statistical Method for Agricultural Workers 2nd Edn. Indian Council of Agricultural Research New Delhi. PP. 12, 87.
Parihar, R. S., Gupta, O. P., Singh, V. P. and Parihar, M.S. (1993). Effect of different processing treatments on in vitro digestibility of fababean seeds. J. Dairying Foods Homes Sci.
(3): 149-152.
Singh, U. and Jambunathan, R. (1981). Studies on Desi and Kabuli Chickpea cultivars. The levels of protease inhibitors, level of polyphebols compound and in vitro digestibility. J. Food Sci. 46: 1364.
Singh, U., Kherdekar, M. S.. and Jambunathan, R. (1982). Studies on Desi and Kabuli Chickpea cultivars. The levels of amylase inhibitors. Level of oligosaccharides and in vitro starch digestibility. J. Food Sci. 47: 510.
Soni, S. K. and Sandhu, D. K. (1990). Indian fermented Foods: Microbiological and biochemical aspects Indian. J. Microbio. 30: 135-137.
Subhulakshmi, G., Kumar, K.G. and Venkataraman, L. V. (1976). Effect of germination on the carbohydrates, protein, trypsin inhibitors, amylase inhibitors and haemagglutinins in horse gram and month bean. Nutr. Rep. Int. 13: 19-31.
Swain, J. and Hill, W. F. (1959). The phenolic constituents pramus domestical. The qualitative analysis of phenolic constituents. J. Sci. Food Agric. 10: 63.
Sindhu, S.C. and Khetarpaul, N. (2001). Probiotic fermentation on indigenous food mixture:effect on antinutrients and digestibility of starch and protein. J. Food Com. Ana. 14: 601-609.
Sindhu, S.C. and Khetarpaul, N. (2003). Fermentation with one step single and sequential cultures of yeast and lactobacilli effect on antinutrients and digestibilities (in vitro) of starch and protein in indigenously developed food mixture. Plant Food Human Nutr. 58: 1-10.
